Has anyone else got more (and bigger!) zucchini than you know what to do with? Oh my word. Those things are out to take over the world! And once you’re behind, it’s hard to catch up because they grow something like ten inches a day. I might be exaggerating. And…I might not.
Anyway, here’s a favorite of mine, but be warned you still might need a use for the rest of the zucchini.
Chicken Zucchini Stir-Fry (serves 2)
1 large chicken breast, sliced into thin pieces. Marinade in:
1 tablespoon olive oil
1 tablespoon rice wine vinegar
t tablespoon chopped fresh herbs (I used oregano)
1 clove garlic, minced or grated
Salt & Pepper
If you can, leave the chicken to marinade for a couple of hours. Then prep your veggies and drain the chicken before starting to cook.
Veggies to prep:
(I use whatever is on hand, but this is basically what’s in the photo.)
1/2 cup chopped onion
1/2 cup chopped mushrooms
2 cups cubed zucchini
6-8 cherry tomatoes (or 2 roma tomatoes), coarsely chopped
1 cup chopped kale (or spinach)
In large frying pan or small wok, heat a splash of olive oil and a splash of sesame oil. Then add the chicken and saute until the pieces begin to brown. Add the onions and mushrooms and cook for a few minutes, then add the zucchini. Add the tomatoes and the kale when the zucchini is mostly soft.
Add salt and pepper to taste. (If you like a bit more zing, add a few drops of tabasco sauce and stir well.) Add a splash of lime juice, stir, and serve over brown rice or couscous.